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  • Waste's Silver Lining

    Food companies are beginning to look at liquid and solid wastes as opportunities and not simply costs.

    Kevin T. Higgins, Managing Editor
  • Market View: What's in a Name?

    With consumers poring over labels and ingredient statements, choose your words carefully.

    John Stanton, Contributing Editor
  • Ice Cream With an International Flavor Twist

    Jasmine ice cream with salted seaweed? That one's not here yet, but Americans' desire for adventurous flavors extends into one of the most traditional categories.

  • New Rule Bans Most Omega-3 Claims

    With no 'reference level' established, FDA cracks down; ALA is the exception.

    Jennifer Naeger, Reinhart Boerner Van Deuren s.c.
  • FDA Amends Four Core FSMA Rules

    Changes to human foods, animal foods, produce safety and foreign supplier verification program.

    Eric Lindstrom of Keller and Heckman LLP
  • Why Is Big Food Bad?

    We need to stop the ridiculous claims and engage consumers earlier and better. How else are we going to feed 9 billion people?

    Dave Fusaro, Editor in Chief
  • A New-Age of Protein Processing

    Cooking may be an art, but meat and poultry processing is necessarily a science. Fortunately for food companies, there’s a support network that’s advancing the science.

    Kevin T. Higgins, Managing Editor
  • Replacing Salt With Umami

    The Japanese word has become a fixed part of the food product development vernacular.

    Mark Anthony, Ph.D., Technical Editor
  • Label it Clean

    Calling a product natural is fine, so far, but a clean label speaks to the consumers who pay the most attention, and more processors are making it a priority.

    David Phillips, Technical Editor
  • Organic Beverages Pouring in by the Gallon

    With consumers driving the continued double-digit growth of organics, the challenge to organic beverage processors is finding ingredients to fulfill demand.

    Mark Anthony, Ph.D., Technical Editor
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